Porterhouse Steak: Low & Slow Smoked And Seared

porterhouse steak

🥗Healthier: flank steak

💰Cheaper: sirloin steak

Flank steak is leaner and more affordable, though less tender.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

Dry brine the porterhouse steak with kosher salt overnight to lock in moisture and enhance flavor.

Prepare the Weber Kettle for cooking by setting it up for two zones: indirect cooking at about 225 degrees.

Add 20-25 lit briquettes to the hot side of the grill to maintain temperature.

Place the porterhouse steak on the grill and insert a temperature probe.

Cook the steak until it reaches about 80 degrees, then flip it.

Continue cooking until the steak reaches 115 degrees, then remove it from the grill and dry it off.

Apply olive oil and black pepper to both sides of the steak to aid in searing.

Replace the grill grate and allow it to cool slightly to use the cold grate technique for even searing.

Sear the steak on the hot side for 1 minute, then flip it and sear for another minute.

After the second minute, flip the steak back over and sear for another minute.

After the third minute, flip it again and sear for one more minute.

Check the internal temperature of the steak, aiming for 135 degrees.

If the temperature is not reached, move the steak to the indirect side of the grill to finish cooking.

Cut into the steak to check doneness; adjust cooking time based on temperature readings from different areas of the meat.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens